Doughy homogeneous mixture for seasoning foods

ABSTRACT

The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health and care of one&#39;s body are indispensable for the modern person and the availability of a product for seasoning food and containing solely components of 100% natural origin, organic or non-organic, renders it an attractive product for the consumer. In addition the novel product of the present invention exhibits improved stability and extended average life, does not require refrigeration prior to being opened and exhibits excellent organoleptic properties in comparison with commercially-available seasoning products. Additionally the present invention provides a novel process for obtainment of the seasoning product defined by a disposition of stages and specific reaction conditions such that the product possesses full advantages over conventional products of this type.

CROSS REFERENCE TO RELATED APPLICATION

This is a National Stage of International Application No.PCT/IB2009/005909, filed 6 Jun. 2009, which claims the benefit ofApplication No. 08-057850, filed in Colombia on 6 Jun. 2008, thedisclosures of which Applications are incorporated by reference herein.

FIELD OF THE INVENTION

The present invention is related to the food field. Specifically, thepresent invention is related with a novel product based on a homogeneousmixture of doughy consistency for seasoning foods exhibiting highstability, extended life span improved organoleptical properties eventhe components are 100% natural, organic or non-organic, and itsrefrigeration is not required before to be opened, which makes a highdesirable product to the consumer over the seasoning productscommercially available.

BACKGROUNDS OF THE INVENTION

In the state of the art, it is well known the existence of products forseasoning foods which are used by the consumer for providing taste tothe foods or to make them more attractive. Indeed, since ancient times,condiments and/or spices had been used in their natural state for thesepurposes by humanity. Nevertheless, in recent times, consumers require aseasoned product ready to serve, without the needing to use fruits,condiments or herbs in its natural state which may be a prolonged orundesirable process for seasoning foods. Since a few decades ago,consumers have diverse seasoning products ready to serve which are madefrom products based on fruits, spices or herbs exhibiting organolepticalproperties very pleasant to the palate. However, in many times, suchproducts are rejected due to the fact that they contain a great amountof artificial additives or artificial excipients. It is well known bythose experts in foods that those products containing natural componentsare of difficult handling in the industry and, thus, they requireauxiliary elements that allow the processing of said natural components.These artificial additives often significantly reduce the seasoningproperties of the product and, frequently, they result harmful for theconsumer's health. Therefore, although seasoning products are availableready to serve, the modern consumer has the tendency to reject them dueto the presence of artificial additives and the product does no exhibitdesirable organoleptical properties.

In the state of the art exists several documents related with seasoningproducts and process for preparing thereof. For instance, there areedible compositions with improved stabilities including spices orcondiments such as onion, garlic, among others, for seasoning foods. Inthe same manner, many food concentrates or supplementary are availablebased on natural components. Nevertheless, those skilled in the art,also know that said products, even are labeled as 100% natural products,contain significant amount of additives and artificial excipients, whichare components greatly rejected by the consumer. In addition, suchproducts based on natural ingredients exhibit low stability or shortlife span and they require refrigeration before being opened, which isnot practical for its production in the industry and marketing.Accordingly, to prepare a seasoning product of doughy and homogeneousconsistency, based on 100% natural, organic, or non-organic ingredients,is for the manufacturer a colossal work, due to the high difficultdegree in the handling and processing the natural ingredients atindustrial level. On the other hand, the traditional process forpreparing conventional seasoning products is laborious and highlyexpensive, undesirable for the manufacturer.

Accordingly, it is clear that in the state of the art exists the urgentneeding for novel seasoning products that overcome the disadvantages ofthose products commercially available, as discussed above. Consumersrequire a seasoning product based on 100% natural, organic, ornon-organic ingredients, without artificial additives, of goodappearance, highly desirable to the palate during its use, with improvedstability, prolonged life span and which refrigeration is not requiredbefore being opened.

DETAILED DESCRIPTION OF THE INVENTION

The present invention intends to solve many of the existingdisadvantages of the seasoning products currently available.Particularly, the applicant has focused the efforts for developing aproduct having the following technical aspects:

Life Span

Doughy products, commercially available having natural preservativeshave life span ranging between 3 and 6 months, and the needing to bekept refrigerated and/or frozen. This life span is very short when it isrequired to implement the product up to a broad commercialization level.

Preservatives

In the market does not exist products having a natural preservative, asthose used in the product of the present invention, in whichrefrigeration is not required before they are opened. More usedpreservatives are Sorbates and Sodium Benzoate, which originated fromartificial source, and are regulated by doses because they have harmfuleffects on health, lower cost and a good anti microbial-spectrum. Inthis aspect, the innovation relies on selecting a preservative, havingnatural degree and wherein its dose not alters the flavor, aroma andcolor. In the same way, a preservative that it is not harmful forhealth, that comply with the effects required to perform a high antimicrobial efficiency, and also exhibits resistance to the thermaltreatment performed during the process.

Thermal Treatment:

To select a temperature and exposure time ranges that avoid significantchanges in the properties of the ingredients comprising the doughyproduct, or affecting the final product and thus complying theacceptable levels of microbiological quality.

Doughy Product

This product is preserved by means of using ingredients from 100%natural, organic, or non-organic source, securing acceptable levels ofquality providing it a significant life span without greatly exhibitsensorial, microbiological or physicochemical changes.

Thus, the applicant had developed a novel seasoning product forseasoning foods having ingredients from 100% natural, organic andnon-organic source, and exhibiting excellent sensorial properties,improved stability, prolonged life span up to 12 months, andrefrigeration is not required before being opened.

In order to achieve these purposes, the present invention provides anovel doughy homogeneous mixture based on 100% natural, organic, ornon-organic ingredients for food seasoning.

Thus, a first object of the present invention is a doughy homogeneousmixture having 100% natural, organic, or non-organic components as foodseasoning, characterized by comprising the following components:

(i) Fresh, organic or non-organic fruits

(ii) Water;

(iii) Salt;

(iv) Carbohydrates; and

(v) Natural Preservatives.

In a second object, the present invention provides a doughy homogeneousmixture containing 100% natural, organic, or non-organic ingredients asfood seasoning, characterized by comprising the following components:

(i) Fresh fruits and dehydrated, organic or non-organic fruits

(ii) Water;

(iii) Salt;

(iv) Carbohydrates; and

(v) Natural Preservatives.

The fresh fruits and/or dehydrated, organic or non-organic forming themixture of the present invention may be selected from the groupconsisting, among others, from garlic, onion, coriander, cayenne pepper,thyme, basil, oregano, scallion, tarragon, rosemary, chili and mixturesthereof.

In one preferred embodiment, the fresh fruits and/or dehydrated, organicor non-organic forming the mixture of the present invention are selectedfrom the group consisting, among others, from onion, basil or cayennepepper.

In other more preferred embodiment of the present invention, the freshfruits and/or dehydrated, organic or non-organic correspond to onion.

In other more preferred embodiment of the present invention, the freshfruits and/or dehydrated, organic or non-organic correspond to basil.

In other more preferred embodiment of the present invention, the freshfruits and/or freeze-dry fruits and/or dehydrated fruits, organic ornon-organic correspond to cayenne pepper.

Dehydrated fruits are achieved by means of any treatment allowing ahumidity level lower than 14%, e.g., heating, lyophilization orzeodehydratation, among others.

The carbohydrates present in the mixture of the present invention arethose providing a doughy consistency and they are from 100% natural,organic, or non-organic source. In a preferred embodiment, the mixtureof the present invention is characterized by the carbohydrates selectedfrom the group consisting of natural starch and xanthan gum. In othermore preferred embodiment, the mixture of the present invention ischaracterized by the carbohydrates selected from the group consisting ofnatural starch, xanthan gum and carrageenan.

In a preferred embodiment, the natural preservatives organic ornon-organic are selected from lactic acid, acetic acid, citric acid andascorbic acid.

In a more preferred embodiment, the natural preservatives are selectedfrom lactic acid and acetic acid.

In other preferred embodiment, the mixture of the present inventionoptionally may include 100% natural, organic or non-organic edulcorants.These edulcorants can be selected from, for instance, sucrose, dextrose,fructose, stevia.

In other more preferred embodiment, the mixture of the present inventionthe edulcorant is selected from sucrose.

In other embodiment, the mixture of the present invention may optionallyinclude essential oils of the fresh or dehydrated fruits itself toenhance the sensorial characteristics of the mixture.

In a preferred embodiment of the first object of the present invention,the doughy homogeneous mixture, having 100% natural, organic, ornon-organic ingredients, is characterized by the fresh fruits arepresent in a proportion from 75 to 85%, water is present in a proportionfrom 10% to 15%, salt is present in a proportion from 2.5 to 4.0%, thecarbohydrates are present in a proportion from 1.5 to 3.0%, and thenatural preservatives are present in a proportion from 0.5 to 1.5%.

In a more preferred embodiment of the first object of the presentinvention, the doughy homogeneous mixture having 100% natural, organic,or non-organic ingredients, it is characterized by the fresh fruitspresent in a proportion from 75 to 85%, water is present in a proportionfrom 10% to 15%, salt is present in a proportion from 2.5 to 4.0%, thecarbohydrates correspond to natural starch present in a proportion from1.4 to 2.5%, and xanthan gum present in a proportion from 0.1 to 0.5%;the natural preservatives correspond to lactic acid present in aproportion from 0.5 to 0.9% and acetic acid present in a proportion from0.4 to 0.7%.

In other more preferred embodiment, the carbohydrates correspond tonatural starch present in a proportion from 1.4 to 2.5%, and xanthan gumpresent in a proportion from 0.1 to 0.5% and carrageenan present in aproportion from 0.01 to 0.02%, with respect to the total weight of themixture.

In a more preferred embodiment of the first object of the presentinvention, the doughy homogeneous mixture of the present invention ischaracterized by the edulcorants from natural origin, organic andnon-organic source present in a proportion between 0.1 to 5.0%; and theessential oils of the fruits are present in a proportion between 0.01 to0.05% regarding the total of the mixture.

In a more preferred embodiment of the first object of the presentinvention, the doughy homogeneous mixture having 100% natural, organic,or non-organic ingredients, is characterized by the fresh fruits presentin a proportion of 80%, water is present in a proportion of 12%, salt ispresent in a proportion of 3.0%, the carbohydrates correspond to naturalstarch present in a proportion of 2.0%, and xanthan gum present in aproportion of 0.3%; natural preservatives correspond to lactic acidpresent in a proportion of 0.7% and acetic acid present in a proportionof 0.5%.

In a more preferred embodiment of the first object of the presentinvention, the doughy homogeneous mixture having 100% natural, organic,or non-organic ingredients, is characterized by the fresh fruits arepresent in a proportion of 80%, water is present in a proportion of 12%,salt is present in a proportion of 3.0%, carbohydrates correspond tonatural starch present in a proportion of 2.0%, and xanthan gum presentin a proportion of 0.3%; natural preservatives correspond to lactic acidpresent in a proportion of 0.7% and acetic acid present in a proportionof 0.5%; natural edulcorant corresponds to sugar present in a proportionof 1.4%; and the essential oils of the fruits are present in aproportion of 0.03% regarding the total of the mixture.

In a preferred embodiment of the second object of the present invention,the doughy homogeneous mixture having 100% natural, organic, ornon-organic ingredients, is characterized by the fresh fruits anddehydrated fruits are present in a proportion from 60 to 70%, water ispresent in a proportion from 25% to 35%, salt is present in a proportionfrom 2.5 to 4.0%, the carbohydrates are present in a proportion from 1.5to 3.0%, and the natural preservatives are present in a proportion from0.5 to 1.5%.

In a more preferred embodiment of the second object of the presentinvention, the doughy homogeneous mixture having 100% natural, organic,or non-organic ingredients, is characterized by the fresh fruits anddehydrated fruits are present in a proportion from 60 to 70%, water ispresent in a proportion from 25% to 35%, salt is present in a proportionfrom 2.5 to 4.0%, carbohydrates correspond to natural starch present ina proportion from 1.4 to 2.5%, and xanthan gum present in a proportionfrom 0.1 to 0.5%; natural preservatives correspond to lactic acidpresent in a proportion from 0.5 to 0.9% and acetic acid present in aproportion from 0.4 to 0.7%.

In other more preferred embodiment of the second object of the presentinvention, carbohydrates correspond to natural starch present in aproportion from 1.4 to 2.5%, xanthan gum present in a proportion from0.1 to 0.5% and carrageenan present in a proportion from 0.01 to 0.02%,regarding the total weight of the mixture.

In a more preferred embodiment of the second object of the presentinvention, the doughy homogeneous mixture of the present invention ischaracterized by the edulcorants from natural, organic and non-organicsource are present in a proportion between 0.1 to 5.0%; and theessential oils of the fruits are present in a proportion between 0.01 to0.05% regarding the total of the mixture.

In a more preferred embodiment of the second object of the presentinvention, the doughy homogeneous mixture having 100% natural, organic,or non-organic ingredients, is characterized by the fresh fruits anddehydrated fruits are present in a proportion of 70%, water is presentin a proportion of 23%, salt is present in a proportion of 3.5%,carbohydrates correspond to natural starch present in a proportion of2.0%, and xanthan gum is present in a proportion of 0.2%; the naturalpreservatives correspond to lactic acid present in a proportion of 0.8%and acetic acid is present in a proportion of 0.5%.

In a more preferred embodiment of the second object of the presentinvention, the doughy homogeneous mixture having 100% natural, organic,or non-organic ingredients, is characterized by the fresh fruits and thedehydrated fruits are present in a proportion of 69%, water is presentin a proportion of 23%, salt is present in a proportion of 3.0%,carbohydrates correspond to natural starch present in a proportion of2.0%, and xanthan gum present in a proportion of 0.2%; naturalpreservatives correspond to lactic acid present in a proportion of 0.8%and acetic acid present in a proportion of 0.5%; natural edulcorantcorrespond to sugar, present in a proportion of 1.4%; and the essentialoils of the fruits are present in a proportion of 0.05% regarding thetotal of the mixture.

The person skilled in the art will understand that the proportions ofeach one of the essential components of the mixture, as well as thoseoptional, may varied between the ranges established in the presentinvention, in such a manner that always 100 percent is completed for thetotal of the mixture.

Material Raws

The following correspond to some general aspects of the raw materialused for preparing a garlic doughy homogeneous product, as those of thepresent invention:

White Garlic Cloves

Fresh Allium sativum bulbs, insect and fungus-free; enhanced sulphidrousflavor; and garlic characteristic odor and color.

Salt:

Table salt for human consumption (Sodium Chloride “NaCl”) is a whitecrystalline solid, hygroscopic, highly soluble in water. It is producedfrom evaporating and crystallizing natural salt sources, or by sunevaporating marine water.

Powdered Dehydrated Garlic

Product obtained from dehydrating and milling mature and clean fruits ofAllium sativum.

Natural Starch:

Corn starch produced by means of the humid milling process; chemicallyis a carbohydrate of food degree, free of toxic and harmful substances.Nevertheless, starch from any vegetal variety may be used

Lactic Acid:

It is used as a pH buffer, bacteriocidal agent, acidulator and foodpreservative. Its dosing depends on the product to be used. It isproduced by means of sugar fermentations.

Acetic Acid:

It is a corrosive, colorless liquid with odor characteristics andstrongly acid taste. It is entirely water soluble, alcohol, ether andbenzene. It is produced by aerobic fermentation of ethyl alcohol, byusing Acetobacter Sp, and then it is filtered and concentrated bydistillation. The biotechnological process makes the final product,acetic acid, to be a highly pure natural one.

Xanthan Gum:

It is a powder produced by fermenting carbohydrates by using Xanthomonascampestris bacteria, suitable for its use in foods and food preparationsas stabilizing agent, thickener or emulsifying agent.

Garlic Essential Oil:

Product obtained by dispersing the oily resin of garlic in an aqueousmedia.

Carrageenan:

It is a natural hydrocolloid, extracted from several Rhodophyceae algaetypes. The chemical structure depends on the species used and theconditions of the process. Due to its molecular charge, carrageenan canbe extracted and refined in different ways for obtaining differentproducts. It is used as stabilizer, thickener or gelling agent in avariety of applications, mainly in the food industry; providing thus anoptimal a specific texture.

Acetic and lactic acids from 100% natural source, are used in thesuitable proportion, allowing the products not to be affected in theirsensorial properties; and they performs a microbial protection effectdue its low pH, since pastes originally have a pH of approximately 5.0,and with the addition of acetic acid (0.4%-0.7%) and lactic acid(0.5%-0.9%), life span may be extended up to one year or more, withoutshowing microbiological, physicochemical and sensorial changes. Thus,when final pH values are obtained lower than 4.6, the combination ofacetic acid and lactic acid inhibits the microbial growth in normalconditions of storing.

In order to determine the above percentages, tests they were carried outat different concentrations with each acid, and by means of stabilitytests in a chamber at 35° C. and 55° C., with relative humidity greaterthan 75% during 90 days: according with the results obtained it showsthat the doughy products of the present invention ensures a life span ofone year, as it is shown by stability data illustrated below.

Example of One Product of the Invention

As follows, it is described a preferred composition for a garlicseasoning product as those of the present invention exhibits theadvantages desirables for the consumer.

Components % GARLIC 56.00% WATER 33.27% SALT 3.00% POWDERED DEHYDRATED4.00% GARLIC NATURAL STARCH 2.20% LACTIC ACID 0.50% ACETIC ACID 0.70%XANTHAN GUM 0.30% GARLIC ESSENTIAL OIL 0.03% CARRAGEENAN 0.00% TOTAL100.00%Once prepared the above garlic product, diverse laboratory tests wereperformed in order to demonstrate the surprising stability advantages,life span and organoleptical properties of said product. The results areas follows

PHYSICOCHEMICAL RESULTS - DOUGHY GARLIC - DOY PACK FINAL °BRIXCONSISTENCY ODOR COLOR FLAVOR AW T (° C.) VISCOSITY 16 8.0Characteristic Beige Sulphidrous 0.96 25.1 20600 Cp - of garlic paleEnhanced 22.9° C. - 5 rpm CONSISTENCY ODORNESS COLOR FLAVOR AW T (° C.)°BRIX NON EVAPORATED 16.6 9.0 Characteristic Beige Sulphidrous 0.96 25.1of garlic pale Enhanced °BRIX EVAPORATED 18 9.0 Characteristic BeigeSulphidrous 0.96 25.1 of garlic pale Enhanced

Stability tests were carried out in a chamber at 35° C., and 55° C.,with relative humidity greater than 75%, during 90 days. Results arestrong to demonstrate that the doughy mixtures of the present inventionare highly desirable and secure a one year life span. Additionally,sensorial tests were performed by a group of experts, who corroboratedthat the products of the present invention shows optimal sensorialproperties related with flavor and aroma as compared to the same freshfruits.

Another object of the present invention corresponds to a process forobtaining a doughy homogeneous mixture having 100% natural, organic, ornon-organic ingredients as food seasoning of the present invention,characterized by comprising the following steps:

(i) Reception of raw materials, weighting and washing;

(ii) Homogenizing micro ingredients and fresh fruits and/or dehydrated;

(iii) Thermal treatment;

(iv) Pumping mixture;

(v) Packaging; and

(vi) Thermal Shock.

In a preferred embodiment, the process for preparing the product of thepresent invention is characterized by the fact that the fresh fruits canbe subjected to certain preliminary treatments before its homogenizationin step (ii), depending upon the fresh fruit to be used.

Thus, in a one preferred embodiment of the present invention, theprocess is characterized by the fresh fruits useful in the mixture ofthe present invention may be scalded.

In other preferred embodiment of the present invention, the process ischaracterized by the fresh fruits useful in the mixture of the presentinvention, can be subjected to a skinning treatment, as it is the caseof oregano and thyme.

In other preferred embodiment of the present invention, the process ischaracterized by the fresh fruits useful in the mixture of the presentinvention can be subjected to a cutting treatment, as it is the case ofbasil.

In other preferred embodiment of the present invention, the process ischaracterized by the fresh fruits useful in the mixture of the presentinvention which can be subjected to a scalding and skinning treatment,as it is the case of garlic.

In other preferred embodiment of the present invention, the process ischaracterized by the fresh fruits useful in the mixture of the presentinvention which can be subjected to a scalding and cutting treatment, asit is the case of onion and cayenne pepper.

The above specific embodiments can be summarized in the following tableas illustrative way for some fresh fruits used in the mixture of thepresent invention:

Fruit Washing Scalding Cutting Skinning Garlic X X X Onion X X X Cayennepepper X X X Thyme X X Basil X X Oregano X XProcess for Preparing Doughy Garlic

The following is a brief description of the process for preparing agarlic product as the present invention, from which a scheme chart isshown:

-   -   1. RECEPTION OF RAW MATERIAL, WEIGHTING AND WASHING: In this        stage of the process, the material raw corresponding to white        garlic fruit with odor and flavor characteristic as mature        fruit, soil cleaned, dried peels, without root, green stem,        bruises or misuses, fungus, dark colors, total absence from        arthropods or any other pest, is received. These fruits are        weighted and washed.    -   2. WEIGHTING MICRO INGREDIENTS: In this stage, micro ingredients        are weighted and verified in order to schedule a production        batch against the standard formulation. The condition of the raw        material as well as the package, presentation, labeling,        validity of the expiring date, total absence of odor, color and        inappropriate material of the product must be checked.    -   3. SCALDING: this step is performed for some fresh fruits in        which a thermal treatment is carried out with steam and water,        in order to inactivate enzymes, fixing the color and decrease        the microbial charge. The temperature of the scalding process        should be ranging between 80° C. and 90° C. during 12 and 18        minutes (equipment used: opened scalder). This technique is used        for fruits such as garlic, onion and cayenne pepper.    -   4. SKINNING: this step is used for some fresh fruits in which        the peel is (cellulose portion and fiber) from garlic and the        pulp is extracted. In this stage, 15 liters of water from the        total process are added (equipment used: skinning sieve 1 mm to        4 mm). This technique is used for fruits such as garlic, thyme        and oregano.    -   5. CUTTING: This step of the process is used for some of the        fresh fruits wherein the fruits are added whole or cut in big        sizes to convert them in small pieces during 1 to 5 minutes of        exposure, until reaching particles lower than 7 mm. This        technique is used for fruits such as onion and cayenne pepper.    -   6. HOMOGENIZATION OF MICRO INGREDIENTS AND FRUITS: In this step        are added and mixed all the ingredients of the production batch        with the amount of water corresponding to the formulation and        subtracting from the amount of water used in the skinning        process. Homogenization time: 5-8 minutes, room temperature        20-25° C. average in the plant. Equipment used: compact process        unit having 2 stirrers upper and lower of centripetal and        centrifuge action, respectively, and worked simultaneously.        -   Water is added to the equipment gauging its volume and            following the addition of each one of the ingredients: water            (200 liters), carrageenan, dehydrated garlic, salt, garlic,            garlic essential oil and it is completed with water of the            formulation. This crude mixture should register the soluble            solids indicated in the technical chart for each product.            See table of physicochemical results for garlic paste in            Doypack package, in Brix degree without evaporation, as            illustrated above.    -   7. THERMAL TREATMENT: Process carried out by means of steam        heating through 2 jackets upper and lower, and stirring, and        permanent scraping reaching a temperature between 90° C. and        93° C. maintained during 4 to 7 minutes in order to destroy the        microorganisms without changing the composition and qualities of        the product. Once time is completed, the steam supplying is        suspended. At this time, the process for preparing the mixture        is finished which should measure the established soluble solids.        See table of physicochemical results for garlic paste in Doypack        package, in Brix degree evaporated, as illustrated above.    -   8. PUMPING: The obtained mixture is pumped to the storage tank        of the corresponding filling line, which must be previously pre        heated with its lower jacket; pumping should be made with        constant stirring in both tanks; once the product is pumped,        recovering steam should be provided and keeping the lower jacket        at a temperature between 82° C. to 86° C. in the storage tank.    -   9. PACKING: To open the lower valve of the container storage        tank to fill the release pipe to the machine nozzle, and        verifying the inlet temperature by draining in containers or        buckets until reaching a reading of 82° C. or greater. At this        time, the packing is started achieving temperature records in        packing centers of minimum 80° C. to the outlet of the packing        machine.    -   10. THERMAL SHOCK: A suspension process of the temperature        between 80 and 85° C. until it decreases to 30° C. to 35° C., it        is performed at the higher speed as possible, in order to        improve the microbiological quality.    -   11. QUARANTINE: In this step, the product is stored during 5        days, in which microbiological and physicochemical analysis are        carried out, in order to verify and validate if the quality        parameters required are fulfilled.    -   12. PACKING: The package is labeled with the batch and the        expiring date as follows: Batch: two first numbers corresponding        to the production day, next two digits corresponding to the        production month, the last two numbers corresponding to the        production year, these numbers go along with the consecutive        number of the batch.        -   Expiring date: the first two digits corresponding to the            expiring date; next two digits corresponding to the expiring            month, the last two numbers corresponding to the expiring            year.        -   For the flexible packages line, the packaging process is            carried out in its corresponding corrugated board.    -   13. STORAGE AND DISTRIBUTION: The final product is stored in the        distribution center duly identified at suitable rotation until        the time of dispatching to the final consumer.

Therefore, the process of the present invention makes it possible toprepare doughy products subject of the present invention to be conservedby means of the synergy, in the proportions found for the acetic acidand the lactic acid, which guaranties acceptable levels of qualityprolonging the life span up to 12 months, without physicochemical,sensorial or microbiological alterations.

ADVANTAGES OF THE INVENTION

Particularly, the advantages of the doughy seasoning product having 100%natural, organic and non organic ingredients subject of the presentinvention, may be based on the following considerations as compared withconventional seasoning products:

-   -   The product of the present invention contains natural        preservatives, which allows preventing the microbiological risk        of doughy products by replacing the artificial preservatives        entirely.    -   Due to its ingredients, 100% natural, organic or non-organic        products, it is possible to label the product as 100% natural,        organic, and non-organic ingredients, which is highly desirable        for the consumer.    -   The product of the present invention exhibits sensorial        characteristics desirable for the consumer.    -   The product does not require refrigeration before being opened.    -   The products of the present invention exhibit an extended life        span up to 1 year, keeping the sensorial aspects (flavor, aroma,        color and consistency) in good shape, which allows a better        marketing.    -   Due to its doughy and homogeneous consistency, it is possible to        pack the product in any package allowed for foods.

Now well, any person skilled in the art, particularly any person skilledwho had access to the teachings of the present invention shall recognizewithout major difficulty that it is possible any modification over theproduct or the process disclosed therein, without their getting apartfrom the scope and spirit of the invention. For instance, it would berecognized it may be used any variety of components that comply with thepurposes of the invention. Consequently, all of the embodiments andvariations exposed in the present invention should not be taken aslimitations of the scope of the invention, which is defined by thecontents of the following claims.

The invention claimed is:
 1. A process for preparing a 100% naturalorigin homogeneous mixture for food seasoning comprising the followingsteps in order: (i) reception and weighing of raw materials, the rawmaterials being selected from the group consisting of garlic, onion,coriander, cayenne pepper, thyme, basil, oregano, scallion, tarragon,rosemary, chili, and mixtures thereof, the raw materials being fresh,(ii) homogenizing the raw materials in a single step with water presentin a proportion of 10% to 15%, salt present in a proportion of 2.5% to4.0%, carbohydrates selected from natural starch, xanthan gum, andcarrageenan present in a proportion of 1.5% to 3.0%, and naturalpreservatives selected from lactic, acetic, citric, and ascorbic acidpresent in a proportion of 0.5% to 1.5%, the raw materials are presentin a proportion ranging from 75% to 85% to form a homogenized mixture ofa paste wherein the homogenization step is carried out for 5 to 8minutes at a temperature between 20-25° C.; (iii) thermal treatment ofthe homogenized mixture of a paste in a single step, which is carriedout at a temperature between 90 and 95° C. for 4 to 7 minutes to form athermal treated mixture; (iv) pumping the thermal treated mixture; (v)packaging the pumped thermal mixture into a package; and (vi) thermalshock of the package, the thermal shock occurring when the temperaturewithin the package ranging between 80 to 85° C. drops to a temperaturebelow 35° C. during 5 to 15 minutes, wherein the process produces thehomogeneous mixture of a paste for food seasoning of a 100% naturalorigin and the homogeneous mixture for food seasoning is stable for oneyear without refrigeration.
 2. The process according to claim 1, furthercomprising a preliminary step of scalding the raw materials of garlic,onion and cayenne pepper before the homogenization in the step (ii),wherein the scalding step is carried out at a temperature between 80° C.and 85° C. for 13 to 15 minutes.
 3. The process according to claim 1,further comprising a preliminary step of cutting the raw material ofbasil before the homogenization in step (ii), wherein the cutting stepis carried out for 1 to 5 minutes, until reaching particles of the rawmaterial lower than 7 mm in size.
 4. The process according to claim 1,further comprising a preliminary step of skinning the raw material ofgarlic before the homogenization in step (ii).
 5. The process accordingto claim 1, further comprising a preliminary step of skinning the rawmaterial of onion and cayenne pepper before the homogenization in step(ii).
 6. The process according to claim 1, wherein the mixture furthercomprises natural, organic or non-organic edulcorants selected fromsucrose, dextrose, fructose, and stevia present in an amount rangingfrom 0.1 to 5.0% with respect to the total weight of the mixture.
 7. Theprocess according to claim 6, wherein the edulcorant is sucrose.
 8. Theprocess according to claim 1, wherein the mixture further comprisesessential oil of the raw materials in an amount ranging from 0.01 to0.05% with respect to the total weight of the mixture.
 9. A process forpreparing a 100% natural origin homogeneous mixture for food seasoningcomprising the following steps in order: (i) reception and weighing ofraw materials, the raw materials being selected from the groupconsisting of garlic, onion, coriander, cayenne pepper, thyme, basil,oregano, scallion, tarragon, rosemary, chili, and mixtures thereof, theraw materials being fresh raw materials and dehydrated raw materials;(ii) homogenizing the raw materials in a single step with water presentin a proportion of from 25% to 35%, salt present in a proportion of 2.5%to 4.0%, carbohydrates selected from natural starch, xanthan gum, andcarrageenan present in a proportion of 1.5% to 3.0%, and naturalpreservatives selected from lactic, acetic, citric, and ascorbic acidpresent in a proportion of 0.5% to 1.5%, the raw materials are presentin a proportion ranging from 60% to 70% to form a homogenized mixture ofa paste wherein the homogenization step is carried out for 5 to 8minutes at a temperature between 20-25° C.; (iii) thermal treatment ofthe homogenized mixture of a paste in a single step, which is carriedout at a temperature between 90 and 95° C. for 4 to 7 minutes to form athermal treated mixture; (iv) pumping the thermal treated mixture; (v)packaging the pumped thermal mixture into a package; and (vi) thermalshock of the package, the thermal shock occurring when the temperaturewithin the package ranging between 80 to 85° C. drops to a temperaturebelow 35° C. during 5 to 15 minutes, wherein the process produces thehomogeneous mixture of a paste for food seasoning of a 100% naturalorigin and the homogeneous mixture for food seasoning is stable for oneyear without refrigeration.
 10. The process according to claim 9,further comprising a preliminary step of scalding the raw materials ofgarlic, onion and cayenne pepper before the homogenization in the step(ii), wherein the scalding step is carried out at a temperature between80° C. and 85° C. for 13 to 15 minutes.
 11. The process according toclaim 9, further comprising a preliminary step of cutting the rawmaterial of basil before the homogenization in step (ii), wherein thecutting step is carried out for 1 to 5 minutes, until reaching particlesof the raw material lower than 7 mm in size.
 12. The process accordingto claim 9, further comprising a preliminary step of skinning the rawmaterial of garlic before the homogenization in step (ii).
 13. Theprocess according to claim 9, further comprising a preliminary step ofskinning the raw material of onion and cayenne pepper before thehomogenization in step (ii).
 14. The process according to claim 9,wherein the mixture further comprises natural, organic or non-organicedulcorants selected from sucrose, dextrose, fructose, and steviapresent in an amount ranging from 0.1 to 5.0% with respect to the totalweight of the mixture.
 15. The process according to claim 14, whereinthe edulcorant is sucrose.
 16. The process according to claim 9, whereinthe mixture further comprises essential oil of the raw materials in anamount ranging from 0.01 to 0.05% with respect to the total weight ofthe mixture.
 17. The process according to claim 9 wherein the dehydratedmaterials are selected from garlic, onion and mixtures thereof.